Expand your culinary horizons and embark on a delectable journey with our masterfully curated recipe for frittata rolls stuffed with ricotta and fresh mint. This exceptional dish marries the classic flavors of Italian cuisine with a burst of refreshing mint, creating a symphony of taste that will captivate your senses and leave you craving more. Prepare to tantalize your palate with this exquisite dish, a perfect balance of creamy ricotta filling, savory egg, and aromatic mint, enveloped in a golden-brown crust.
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BAKED RICOTTA FRITTATA WITH FRESH MINT
This delicate Italian frittata is traditionally made on top of the stove but also works well when baked.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, lunch, quick, appetizer, main course, side dish
Time 30m
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.
- Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 245 milligrams, Sugar 0 grams, TransFat 0 grams
RICOTTA AND SPINACH FRITTATA WITH MINT
I have a lot of spinach in my garden right now, and what doesn't wind up in salads is going into frittatas. This one is lightly speckled with steamed spinach and seasoned with fresh mint.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Six servings
Number Of Ingredients 8
Steps:
- Steam the spinach above 1 inch of boiling water just until it wilts, about two minutes. Rinse with cold water, squeeze out excess moisture and chop fine.
- In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, spinach and mint.
- Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that the bottom doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 277 milligrams, Sugar 0 grams, TransFat 0 grams
FRITTATA ROLLS STUFFED WITH RICOTTA AND FRESH MINT
Categories Cheese Egg Herb Appetizer Breakfast Brunch Ricotta Mint Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24 slices
Number Of Ingredients 13
Steps:
- For filling:
- Mix all ingredients in medium bowl to blend.
- For frittata:
- Whisk eggs, parsley, salt, and pepper in another medium bowl until frothy. Heat 1 teaspoon oil in 8-inch skillet over medium-high heat. Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer. Cook until eggs are set and lightly browned on bottom, about 45 seconds. Turn frittata over and cook until set and slightly golden, about 30 seconds. Transfer to plate. Repeat with remaining egg mixture and oil for a total of 3 frittatas.
- Place frittatas on work surface. Divide ricotta filling among frittatas, spreading out to edges. Roll up each frittata jelly-roll style. Wrap frittatas individually in plastic. Chill overnight. Unwrap frittatas. Cut on diagonal into 3/4-inch-thick slices. Serve chilled or at room temperature.
CARAMELLA OF MINT AND RICOTTA
This is a really lovely summer pasta that is easy to make. Caramella means "sweetie" in Italian, and the finished pasta looks like a sweetie in its wrapper.
Provided by Jamie Oliver
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Basic Pasta:
- Place egg and flour in a bowl and mix with a fork until it resembles bread crumbs. At this point use your hands to bring the mixture together to form a dough.
- Place the dough on a lightly floured work service and kneed until shiny. Cover with plastic wrap and let rest for about 1/2 hour.
- While the dough is resting, make your filling by mixing together the ricotta, lemon zest, nutmeg, mint and Parmesan - you may want to reserve a little Parmesan and mint for serving - and then carefully season to balance the flavours. Squeeze a little lemon juice into the mix to loosen it a bit. If you're partial to a little bit more Parmesan, mint or lemon, then do personalize the dish to your liking. Roll good teaspoons of the mix into little balls ready to fill your caramella.
- Run dough through pasta machine on its thickest setting a until it is smooth and shiny.
- Reduce setting each time until the pasta is roughly as thick as a beer mat.
- Cut the pasta into 10 (4 by 2 1/2-inch) rectangles. Fill the middle with the little balls of filling and brush lightly with water. Roll up. Keep on a flour-dusted baking sheet in the refrigerator until you need them, and try to cook them as fresh as possible.
- Make as many as you can, but I like to serve about 4 per person.
- To serve, place the caramella in boiling salted water for 3 to 4 minutes, then drain, reserving some of the cooking water. Melt 3 good knobs of butter in a non-stick pan with the juice of 1/2 a lemon and a couple of tablespoons of the reserved cooking water. Season a little, and toss the pasta in this flavoured butter. Serve straight away with a little extra Parmesan and mint scattered over the top.
- per person .
RICOTTA AND SPINACH STUFFED SHELLS FRITTATA
This dish makes use of leftovers from our Ricotta and Spinach Stuffed Shells recipe.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Whisk eggs and season with salt and pepper. Stir in tomato sauce.
- Heat an 8-inch skillet over medium-low heat. Brush with olive oil. Pour in egg mixture and cook until edges begin to set, 2 to 3 minutes.
- Arrange shells in egg mixture and cover with foil. Transfer to oven and bake until just set in the middle, 20 to 22 minutes.
Nutrition Facts : Calories 226 g, Cholesterol 338 g, Fat 8 g, Fiber 2 g, Protein 16 g, Sodium 168 g
RICOTTA AND MINT SPREAD
Provided by Lillian Chou
Time 15m
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon table salt, then stir together with ricotta, mint, and 1/2 teaspoon pepper.
- Drizzle with oil and season with sea salt and pepper.
Tips:
- To ensure the best results, use a non-stick skillet when cooking the frittata. This will prevent the mixture from sticking and tearing.
- Don't overcrowd the skillet with the frittata mixture. This will make it difficult to cook evenly and may result in an undercooked center.
- Cook the frittata over medium-low heat. This will help to prevent the bottom from burning while allowing the center to cook through.
- Be careful not to overcook the frittata. The eggs should be set, but still slightly soft in the center.
- Allow the frittata to cool slightly before slicing and serving. This will help to keep the rolls intact.
- Serve the frittata rolls with your favorite sides, such as a salad, roasted vegetables, or fruit.
- For a fun and easy appetizer, cut the frittata rolls into bite-sized pieces.
Conclusion:
Frittata rolls stuffed with ricotta and fresh mint are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables and herbs. With just a few simple ingredients and steps, you can create a beautiful and tasty meal that is sure to impress your friends and family. So next time you're looking for a new and exciting recipe to try, give these frittata rolls a try. You won't be disappointed!
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